CALABACITAS CON ELOTE (ZUCCHINI WITH CORN) RECIPE | ALLRECIPES
Provided by: gem
Categories: Tomato Side Dishes
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 6 servings
|2 ½ cups fresh corn kernels|
|1 tablespoon olive oil|
|¼ cup chopped onion|
|1 clove garlic, minced|
|1 pound zucchini, sliced|
|3 roma (plum) tomatoes, chopped|
|1 fresh poblano chile pepper – seeded, deveined, and chopped|
|salt and black pepper to taste|
|¼ cup crumbled cotija cheese|
- Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Calories 120.6 calories, CarbohydrateContent 17.8 g, CholesterolContent 5.8 mg, FatContent 4.9 g, FiberContent 3.5 g, ProteinContent 4.8 g, SaturatedFatContent 1.5 g, SodiumContent 83.2 mg, SugarContent 4.8 g
RECIPE: SALVADORAN PUPUSAS CON CURTIDO (MASA CAKES WITH …
Provided by: Emily Han
Categories: Side dish,Snack,Salad,Slaw,Appetizer,Lunch,Dinner
Total time: 0S
|1/2 head cabbage, shredded|
|1 large carrot, grated|
|1/2 medium yellow onion, thinly sliced|
|1/2 cup apple cider vinegar|
|1/4 cup water|
|1/2 teaspoon salt|
|1/2 teaspoon brown sugar|
|1 teaspoon dried oregano (preferably Mexican)|
|1/2 to 1 teaspoon red pepper flakes|
|2 cups masa harina|
|Pinch of salt|
|1 1/2 cups warm water|
|1 cup grated cheese: quesillo, queso fresco, Monterey Jack, or mozzarella|
- First, make the curtido: Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours and preferably at least a day before serving.
- Make the pupusas: Combine the masa harina, salt, and water in a mixing bowl. Knead to form a smooth, moist dough with a playdough-like consistency. If the mixture is too dry, add more water, one teaspoon at a time. If the mixture is too sticky, add more masa harina, one teaspoon at a time. Cover the bowl with a clean towel and let stand for 10 minutes.
- With lightly oiled hands, form the dough into 8 balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with 1 tablespoon of cheese and wrap the dough around the filling to seal it. Making sure that the filling does not leak, pat the dough back and forth between your hands to form a round disk about 1/4-inch thick. Repeat with the remaining balls.
- Heat a lightly oiled skillet over medium-high heat. Cook the pupusas for 2 to 3 minutes on each side until golden brown. Serve while still warm with curtido on the side.
SaturatedFatContent 2.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 27.7 g, SugarContent 3.2 g, ServingSize Serves 8, ProteinContent 6.1 g, FatContent 7.3 g, Calories 197 cal, SodiumContent 317.8 mg, FiberContent 3.8 g, CholesterolContent 0 mg